Ful Medames with Lemon, Cumin and Hard-Boiled Eggs

What you need

• 300 g (1 2/3 cups) dried fava beans, small brown ful medames beans
• 3 cloves garlic
• 4 tbsp lemon juice, freshly squeezed, from 1-2 lemons
• 1 tsp ground cumin
• 3 tbsp olive oil, plus extra for drizzling
• 4 large eggs
• 1 spring onion, thinly sliced
• 1 handful flat-leaf parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the beans and pick out any stones. Cover with plenty of cold water and soak 8-12 hours, or overnight.

2. 2

   Drain the beans and put them in a large pot. Cover with fresh water by 5 cm (2 in) and bring to a boil, skimming off any foam.

3. 3

   Lower the heat, cover and simmer 1 1/2-2 1/2 hours, topping up with hot water as needed, until a bean crushes easily between two fingers.

4. 4

   Meanwhile, lower the eggs into boiling water and cook 9 min. Cool in cold water, then peel.

5. 5

   Crush the garlic with 1/2 tsp salt in a large bowl until it forms a paste. Stir in the lemon juice and cumin.

6. 6

   Scoop out 100 ml (scant 1/2 cup) of the cooking liquid, then drain the beans into the bowl.

7. 7

   Mash about a third of the beans roughly with a fork or masher. Leave the rest whole.

8. 8

   Stir in the olive oil and enough of the reserved cooking liquid to make a creamy, chunky mixture. Season with salt and pepper.

9. 9

   Leave 15 min so the flavours blend.

10. 10

    Spoon the warm beans into bowls. Top with sliced eggs, spring onion and parsley, then drizzle with more olive oil and add pepper.

Imported from buonissimo.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.